To make the
lamb meatballs, place the lamb, ginger, red chili, coriander, 1 tsp of the
garam masala, 1 tsp of the salt and the pepper in a bowl. Mix thoroughly,
then divide the mixture into 16 and shape each portion into a small
meatball.

Heat the oil in
a heavy-based frying pan, add the meatballs and fry over a gentle heat for
5 minutes, turning occasionally, to seal them. Using a slotted spoon,
transfer the meatballs to a saucepan.

In a jug, mix
together the yogurt, sugar, chili powder, the remaining garam masala and
salt and the measured water. Pour the yogurt mixture over the meatballs,
then cook the curry, uncovered, over a medium heat for 10 minutes, or
until the meatballs are cooked and most of the liquid has been absorbed,
leaving just a little sauce.

Garnish with
ground cardamom and coriander sprigs and serve hot with nanns or parathas.

Serves 4

A fragrant meatball curry that has a
creamy flavor and just a hint of heat. You can make the meatballs in
advance to save time.